Nigella Cheesecake in a Glass

This quick and elegant Cheesecake in a Glass is a no-bake dessert perfect for any occasion. Layers of buttery biscuit crumbs, creamy cheesecake filling, and juicy strawberries make this a beautiful and delicious treat.

Ingredients Needed:

• 200 grams strawberries (or 1 big punnet)
• 4 digestive biscuits
• 100 grams cream cheese (at room temperature)
• 2 tablespoons icing sugar
• 125 millilitres double cream
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• 4 small glasses (about 150ml/5oz in capacity each)

How To Make Cheesecake in a Glass?

1. Prepare the Strawberries: Quarter the strawberries, then dice them finely. Put them in a bowl, sprinkle with caster sugar, cover with clingfilm, and shake the bowl gently. Let the strawberries macerate while preparing the other layers.
2. Make the Biscuit Layer: Place the digestive biscuits in a freezer bag and crush them with a rolling pin until they turn into fine crumbs.
3. Prepare the Cheesecake Mixture: In a bowl, whisk the cream cheese and icing sugar until smooth. Add the double cream, lemon juice, and vanilla extract, and whisk gently until combined.
4. Assemble the Layers: Divide the biscuit crumbs evenly between the 4 glasses, pressing them into the bottom. Spoon the cream cheese mixture over the crumbs, spreading it evenly between the glasses.
5. Top with Strawberries: Spoon the macerated strawberries over the cream cheese layer, creating a glossy red topping in each glass.

Recipe Tips:

• Use Fresh Strawberries: For the best flavor, choose ripe and juicy strawberries.
• Chill the Cream Cheese: Ensure the cream cheese is at room temperature before mixing for a smooth texture.
• Adjust Sweetness: Taste the cream cheese mixture and add a little more icing sugar if you prefer it sweeter.
• Layer Carefully: Use a small spoon to layer the ingredients neatly for the best presentation.
• Serve Fresh: Add the strawberries just before serving to keep them fresh and vibrant.

How To Store Leftovers?

If not serving immediately, assemble the cheesecake without the strawberry topping. Cover the glasses with clingfilm and store them in the fridge for up to 3 days. Add the strawberries just before serving for the freshest taste.

Nutrition Facts:

• Calories: 300 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 160mg
• Potassium: 150mg
• Total Carbohydrate: 27g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 4g

Try More Nigella  Lawson Recipes:

• Nigella Cheesecake Ice Cream​ ​Recipe
• Nigella No Bake ​Chocolate Cheesecake Recipe
• Nigella Blackcurrant Cheesecake Recipe